茶鲜叶前处理影响因素研究与策略.pdfVIP

茶鲜叶前处理影响因素研究与策略 1 2 1 2 1 2 唐小林 ，李文萃 ，范起业 ，王炳文 ，任广鑫 ，何 鑫 （1. 中华全国供销合作总社杭州茶叶研究院，浙江杭州 310016 ；2.浙江大学茶学系，浙江杭州 310058 ） 摘要：茶鲜叶前处理是制茶的关键工序之一，受到多种因素的制约。本文通过研究不同环境因素对茶叶品质的影 响，确定了鲜叶前处理的最佳工艺参数，为茶鲜叶多功能前处理机的研制提供理论基础。同时阐明了多功能前处 理机的研制背景、工作原理、调试效果以及改进方法，提出了茶鲜叶前处理的发展方向。 关键词：茶鲜叶；前处理；影响因素；多功能前处理机；策略 Research on the Influencing Factors and Strategy of Tea Pre-treatment 1 2 1 2 1 TANG Xiaolin , LI Wencui , FAN Qiye , WANG Bingwen , REN Guangxin , HE Xin2 (1.Hangzhou Tea Research Institute, China COOP, Hangzhou Zhejiang, 310016, China; 2. Department of Tea Science, Hangzhou Zhejiang, 310058, China) Abstract: Pre-treatment of tea fresh leaves is a key technology in the early tea processing, which is influenced by a variety of factors. By studying the different environment factors impacting on the quality of pre-treatment tea, this paper has determined the optimal parameters of pre-treatment, so as to provide a theoretical basis for the development and operation of the fresh tea leaves multifunctional pre-treatment processor. Besides, we clarified the background, working principle, commissioning effects and the improved method of this equipment and proposed its future development direction. Keywords: tea fresh leaf, pre-treatment, influencing factors, multifunctional pre-treatment processor, strategy 按照制茶工艺的要求，鲜叶采摘后都需经适当的处理才能进行后续加工，如绿茶摊放，红茶、白茶的 萎凋及乌龙茶做青等，这些工艺过程即为鲜叶前处理。前处理技术是制茶的关键，合理的摊放、萎凋有利 于增进茶叶的色、香、味。目前，前处理的研究主要集中在制茶工艺参数的优化、不同前处理条件对茶叶 感官品质与内在成分的影响以及在前处理